Roasted Chickpeas with Lime

Dry the chickpeas thoroughly. Rinse and drain the canned chickpeas. Spread them out on a clean kitchen towel or several layers of paper towels. Pat them completely dry. For extra crispiness, let them air-dry for 15-20 minutes. This step is crucial for achieving a crispy texture.

Season the chickpeas. In a medium bowl, toss the dry chickpeas with olive oil until they are evenly coated. In a small bowl, mix together the smoked paprika, cumin powder, garlic powder, salt, and black pepper. Sprinkle this spice blend over the chickpeas and toss well until every chickpea is coated.

Roast to perfection. Spread the seasoned chickpeas in a single, even layer on the prepared baking sheet. Ensure they are not overcrowded to promote crisping rather than steaming. Roast for 20-25 minutes, shaking the pan after 12 minutes to ensure even cooking. They are done when golden brown, firm to the touch, and make a rattling sound when the pan is shaken.

Finish with lime and serve. Remove the baking sheet from the oven. While the chickpeas are still hot, zest the lime directly over them. Squeeze about 1 tablespoon of fresh lime juice over the top and toss immediately to combine. Let them cool on the pan for 5-10 minutes; they will become even crispier as they cool. Serve warm or at room temperature.